Sabra makes America's most iconic and beloved hummus and a delicious range of plant-based dips and spreads. We are dedicated to uniting and delighting the world around planet-positive food.
Sabra was founded in 1986 in Astoria, Queens and is headquartered in White Plains, New York. Sabra's 500+ team members proudly produce hummus in Chesterfield County, Virginia, taking great care to ensure the highest-quality hummus is ready to go home with you. From party time to snack time, Sabra is always a feel-good food.
Sustainability is in our roots. Sabra hummus is made with chickpeas grown on family-farms in the Pacific Northwest. The chickpea is not only a nutritional powerhouse but an agricultural treasure, pulling nitrogen from the atmosphere and depositing nutrients into the soil for future crops to consume, making the world a better place one chickpea at a time. Our commitment to the planet drives the ingredients we source, the products we produce, the choices we make and the way we engage with one another and with our community
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People are at the core of how we grow and create value; leading with diversity, equity and inclusion contributes directly to our shared success. We are always looking for talented people who share our passion for nourishing our bodies, our souls, and our communities. If you are interested in learning more about career opportunities at Sabra, visit our career site.
Are you a highly motivated person that likes culinary arts, science and innovation? Sabra is looking for a Product Developer to work on product innovation, developing and commercializing new products to support the core business. As part of the Culinary, Science and Innovation team the ideal candidate will support different projects from line extensions, base renovations and product optimization interfacing with the Marketing Team.
Dip Into Your Role
- Coordinate with direction pilot plant, plant trials and production runs during the product development process to validate and support current products and create new ones.
- Coordinate product scale up from culinary standard to lab prototype to pilot plant to commercialization. Has basic skills in developing commercial specifications and translating benchtop and pilot plant formulas to production formulas.
- Basic skills around reading and comprehending technical disclosures in patent literature. Basic understanding of non disclosure documents and other forms of intellectual property protections
- Working knowledge of other technical disciplines including: packaging, engineering, nutrition, and quality control
- Solid understanding of ingredient functionality in our products and skilled at working with outside vendors on new ingredient types and sources.
- Understanding of the major drivers of innovation/product P&L. Aware of market metrics and impact on innovation strategy.
- Able to execute basic analytical measurements and shelf life studies existing products or low complexity line extensions
- Provides updates to cross functional team on project updates including timelines, key milestones, and critical issues
- Actively researches new technologies and trends
Recipe For Success
- BS degree (Food Science, Dairy Science Food Engineering, Chemical Engineering, Culinary Science)
- 2+ years of food industry experience required, plant based food is preferred
- Background in product development and commercialization of food products is required.
- Experience in Ready to Eat refrigerated foods preferred.
- Working knowledge of process operations and impact on finished food. Comfortable working in manufacturing environment.
- Experience applying food science in a food development environment. Culinary training preferred
- Ability to creatively solve key formulation issues creatively applying knowledge of food science principles
- Familiarity with utilization of spreadsheets, basic research tools and statistical analysis
- Good communication skills (oral and written)
- Has applied the basics of food safety to food formulation. Solid understanding of GMP's
- Able to apply consumer and sensory testing technique to improve existing products or create new products
- Some travel up to 20% may be required with this job.
We celebrate an inclusive environment and provide equal opportunity for development and advancement. As an equal opportunity employer, all qualified applicants will receive consideration for employment without regard to race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, genetic information, marital status, amnesty, status as a covered veteran or uniform service member, or any other protected characteristic under applicable federal, state and/or local law.